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                                        HOLIDAY TURKEY WITH MICHIGAN MAPLE GLAZE & CRANBERRY-BOURBON RELISH
                                        (From Sweet Lorraine's)

                                        Sweet Lorraine's is one of our great sponsors and one of everyone's favorite restaurants. The Detroit Free Press gave them "4 stars" in a recent review. We asked Lorraine if she would share her favorite Thanksgiving turkey recipe with us. She did - and we give her "thanks". For more information call (248) 559-5985.

                                        1 whole 12-15 lb. fresh turkey
                                        salt and pepper to taste
                                        1 onion
                                        3-4 T. unsalted butter, melted
                                        2 c. chicken stock
                                        1/4 c. maple syrup
                                        cranberry-bourbon relish

                                        Preheat oven 350°. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey, breast-side up, on a rack in a large roasting pan. Brush half of the melted butter over the turkey. Pour 1/2 c. stock into pan. Roast turkey for 15 minutes per pound or til a meat thermometer registers 180° in the leg and 170° in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 c. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.

                                        CRANBERRY BOURBON RELISH

                                        2 c. bourbon
                                        1/2 c. minced shallot
                                        zest of 1 large orange
                                        2 bags (12 oz. ea.) fresh cranberries
                                        2 c. sugar
                                        1 t. fresh grated ginger
                                        2 t. ground black pepper

                                        Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer til it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate til needed.
                                        (serves 8-10)

                                        Holiday Turkey with maple glaze and cranberry bourbon relish recipe from our November 1998 Menu Minder publication.


                                                                  
                                                                  

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